Can I use another type of cheese instead of processed cheese?

Yes. You can swap the processed cheese for a mix of mild cheddar and mozzarella. Use cheeses that melt easily, and adjust the salt because some natural cheeses are saltier.

Can I make this mac and cheese ahead of time?

You can assemble the mac and cheese in the baking dish, cover it, and chill for up to 24 hours. When ready to serve, bake it straight from the fridge, adding 5–10 minutes to the baking time until hot and bubbling.

Prep time

10 min

Cook time

30 min

Total time

40 min

Servings

6 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Filipino-Style Baked Mac and Cheese

Name: Filipino-Style Baked Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 200 g elbow macaroni (dried; cook according to packet instructions); 8 g salt (for seasoning the pasta water); 42 g unsalted butter (or salted; adjust added salt to taste); 16 g all-purpose flour (for thickening the sauce); 480 ml fresh milk (whole or semi-skimmed); 225 g processed cheese block (cut into small cubes; any easy-melting cheese); 3 g fine salt (add to taste); 1 g ground black pepper (or to taste); 225 g processed cheese (thinly sliced; enough to cover the top); 10 g spring onions (finely chopped; or use chopped parsley)

This creamy baked macaroni combines tender pasta, a smooth white cheese sauce, and a bubbling cheese topping. It is inspired by the rich, approachable baked macaroni commonly served as Filipino merienda or party food, but the method is simple enough for a weeknight meal.

Why This Recipe Works

Cooking the macaroni only until al dente gives it enough structure to finish in the oven without becoming mushy. A butter-and-flour roux thickens the milk without needing cream, while processed cheese melts smoothly and gives the sauce its familiar mild, stretchy texture. Turning off the heat before adding the cubed cheese helps prevent a grainy sauce.

The sliced cheese topping melts quickly and browns in spots, so the dish needs only a short bake. Resting it for five minutes makes the sauce easier to scoop while keeping the cheese pulls intact.

Practical Tips

Salt the pasta water, but taste the sauce before adding all the listed salt because processed cheese varies in saltiness.
Whisk the milk in gradually so the roux stays smooth, especially around the corners of the saucepan.
Do not boil the sauce after adding cheese. Residual heat is enough to melt it.
Bake only until hot, bubbling, and lightly golden. A long bake can dry the edges.
For a natural-cheese version, use mild cheddar and mozzarella, then adjust the seasoning to taste.

Make-Ahead and Storage

Assemble the dish, cover, and refrigerate for up to 24 hours. Bake from cold, adding 5–10 minutes until the centre is hot and the topping is bubbling. Store leftovers covered in the refrigerator for up to three days and reheat gently so the sauce does not split. Individual portions can be baked in small oven-safe dishes.

Easy Variations

Add cooked shredded chicken, sliced sausage, or vegetables if you want a more substantial meal. For a sharper flavour, replace part of the processed cheese with mature cheddar, but use less added salt. Spring onions or parsley add a fresh finish after baking.